This is a soft-ripened sheep's milk cheese from the Aveyron region of Southern France. This palm-sized disc has a thin, bloomy rind and an ivory paste that becomes rich and creamy, almost runny, at room temperature. The flavor is delicate and sweet, with subtle notes of hay, wildflowers, and fresh sheep's milk. Traditionally, Perail was made with leftover milk from Roquefort production, and it is a delightful alternative to traditional Brie.